Zesty Grilled Chicken with Lemon-Parsley Vinaigrette

1. Prepare the Marinade

In a medium bowl, whisk together the olive oil, lemon juice, minced parsley, sugar, Dijon mustard, and a pinch of salt and pepper.

2. Add Water and Garlic

Stir in the water and minced garlic into the marinade. The mixture should now appear slightly more liquid with visible garlic pieces.

3. Marinate the Chicken

Place the trimmed chicken breasts into a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well-coated. Let the chicken marinate in the refrigerator for at least 30 minutes, but no more than an hour.

4. Preheat the Grill

While the chicken is marinating, preheat your grill. If you are using a charcoal grill, prepare a two-level fire, and if you are using a gas grill, set it to high heat.

5. Grill the Chicken

Once the grill is ready, place the chicken breasts on the cooler side of the grill. Slowly cook the chicken until it appears opaque but not fully cooked through.

6. Sear the Chicken

Move the chicken to the hot side of the grill for a quick sear. Look for grill marks and use a thermometer to check that the internal temperature reaches 165°F, or cut into the chicken to ensure the juices run clear.

7. Serve the Chicken

Remove the chicken from the grill and drizzle it with the remaining marinade or a freshly prepared lemon-parsley vinaigrette. Serve hot, garnished with a bit of fresh parsley if desired.